Sugar-free full-tartary buckwheat tea yoghourt and preparation method thereof

A technology of tartary buckwheat tea and yogurt, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of high sucrose content, achieve good dispersibility, solve rough taste, and improve probiotic and health care effects Effect

Inactive Publication Date: 2017-09-15
XUCHANG UNIV
View PDF2 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Through in-depth research, the present inventor has developed a set of formula and process of sugar-free whole tartary buckwheat yoghurt for the problem of adding whole tartary buckwheat and high sucrose content, solved the technical problem, and proposed a kind of yoghurt containing whole tartary buckwheat. Sugar-free yogurt and preparation method thereof

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] This example provides a sugar-free whole tartary buckwheat tea yogurt, which is composed of the following raw materials: 950 parts of fresh milk, 25 parts of tartary buckwheat tea superfine powder, 60 parts of xylitol, 0.06 parts of aspartame, and 0.06 parts of honey, 8 parts of corn modified starch, 0.4 parts of pectin, 0.2 parts of gelatin, 1 part of lactic acid bacteria starter (active lactic acid bacteria content is greater than 10 10 cfu / g, Lactobacillus bulgaricus: Streptococcus thermophilus: Bifidobacterium: Lactobacillus acidophilus: Lactobacillus casei=7:7:2:2:2).

[0031] The sugar-free whole tartary buckwheat tea yogurt provided in this example is prepared through the following steps:

[0032] (1) Ingredients: Mix tartary buckwheat tea superfine powder, non-sugar sweetener, and stabilizer evenly, then add it to fresh milk preheated to 55°C, stir to mix evenly, and form a feed liquid;

[0033] (2) Filtration and homogenization: filter the feed liquid obtained...

Embodiment 2

[0038] This example provides a sugar-free whole tartary buckwheat tea yogurt, which is composed of the following raw materials: 900 parts of reconstituted milk, 20 parts of tartary buckwheat tea superfine powder, 55 parts of xylitol, 0.05 part of aspartame, and modified corn starch 6 parts, 0.4 parts of gelatin, 1 part of lactic acid bacteria starter (active lactic acid bacteria content is greater than 10 10 cfu / g, Lactobacillus bulgaricus: Streptococcus thermophilus: Bifidobacterium: Lactobacillus acidophilus: Lactobacillus casei=8:8:1:2:1).

[0039] The sugar-free whole tartary buckwheat tea yogurt provided in this example is prepared through the following steps:

[0040] (1) Ingredients: Mix the superfine powder of tartary buckwheat tea, non-sugar sweetener, and stabilizer evenly, then add it to fresh milk preheated to 52°C, stir to mix evenly, and form a feed liquid;

[0041] (2) Filtration and homogenization: the feed liquid obtained in step (1) is filtered through a 200...

Embodiment 3

[0046] This embodiment provides a kind of sugar-free whole tartary buckwheat tea yogurt, which is composed of the following raw materials: 1000 parts of fresh milk, 30 parts of tartary buckwheat tea superfine powder, 70 parts of xylitol, 10 parts of corn modified starch, lactic acid bacteria starter 1 part (the content of active lactic acid bacteria is greater than 10 10 cfu / g, Lactobacillus bulgaricus: Streptococcus thermophilus: Bifidobacterium: Lactobacillus acidophilus: Lactobacillus casei=6:6:2:3:3).

[0047] The sugar-free whole tartary buckwheat tea yogurt provided in this example is prepared through the following steps:

[0048] (1) Ingredients: Mix tartary buckwheat tea superfine powder, non-sugar sweetener, and stabilizer evenly, then add it to fresh milk preheated to 50°C, stir to mix evenly, and form a feed liquid;

[0049] (2) Filtration and homogenization: filter the feed liquid obtained in step (1) through a 200-mesh nylon filter cloth, then preheat to 65°C for...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses sugar-free full-tartary buckwheat tea yoghourt and a preparation method thereof. The sugar-free full-buckwheat tea yoghourt is prepared from raw milk, tartary buckwheat tea ultra-fine powder, a non-sugar sweetening agent and a stabilizer through burdening preparation, blending, filtration, homogenization, sterilization, cooling, fermentation, after-maturation and the like. By replacing saccharose with the non-sugar sweetening agent, the calorific value of a product can be decreased, and the healthcare functions of decreasing three highs can be reinforced; by replacing traditional tartary buckwheat tea soup with the tartary buckwheat tea ultra-fine powder and combining with a proper stabilizer, the problem that traditional tartary buckwheat tea yoghourt is only prepared from tea soup but not tea residues is solved, the maximum utilization rate of the tartary buckwheat tea is realized, and the nutritional value of the product is enriched. The sugar-free full-tartary buckwheat tea yoghourt has the nutritional and healthcare functions of yoghourt, tartary buckwheat, probiotics and xylitol, does not contain saccharose and is suitable for being drunk by patients of diabetes mellitus, hyperlipidemia, obesity and the like besides normal people.

Description

technical field [0001] The invention relates to a yoghurt and a preparation method thereof, in particular to a sugar-free whole tartary buckwheat yoghurt and a preparation method thereof. Background technique [0002] With the increasing number of patients with hyperglycemia, hyperlipidemia, hypertension and obesity, consumers prefer sugar-free or low-sugar foods and foods with health functions. Yogurt is a fermented milk product made from fresh milk or reconstituted milk, which is pasteurized and fermented with lactic acid bacteria starter. Yogurt is increasingly popular with consumers because of its ability to improve the intestinal environment and enhance the body's immunity and other health factors. However, the common yogurt currently on the market contains a large amount of sucrose, which discourages many consumers. [0003] Tartary buckwheat is an excellent food and medicine variety. It is called by experts as a new food source for human health and health care in th...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23C9/1315A23V2400/125A23V2400/123A23V2400/113A23V2400/249A23V2400/51
Inventor 郭孝辉李培睿张晓伟
Owner XUCHANG UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap